Banana and Marshmallow Cookies

Ingredients:

40 g oats

1 ripe banana

1 tsp sukrin gold

half tsp ginger

half tsp cinnamon

12 g mini marshmallows

1 g almonds

 

Mash banana well with a fork and mix it with the other ingerdients, saving almonds till last, share the mix out within two forms on top of baking paper, sprinkle with the almonds crushed and bake in over 180 approx 30/35 mins

Leave to cool and serve

I mixed fat free yogurt with vanilla coffee granules and half tsp vanilla, layered up with summer fruits

 

Sea Bass Stuffed With Anchovies

Ingredients:

1 sea bass filleted

tin anchovies drained

chopped fresh corriander

sliced fresh tomato

tsp garlic

salt and pepper

 

Place the fillets in a pan with fry light. On one side of the fish add the anchovies, tomato, coriander, season, pop lid on and cook on medium heat about 10 mins (add little water to help steam and stop it sticking)

When ready place the other half of the fillet on top, seasoned with garlic chilli salt and cook on a higher heat for another 5 mins

Portabello Mushroom Stuffed With Roe & Cheee Crumbs

Ingredients:

1 large mushroom

small amount approx 40 g cooked roe

3 TB bread crumbs I used Warburton Thin

tsp garlic

tsp thyme

tsp chilli

20 g my protein cheese grated finely

 

Press the roe into the large mushroom

 

Mix the remaining ingredients together and sprinkle over the stuffed mushroom

Season and bake in oven approx 30 mins 180

Lean Beef and Celeriac Pie

Sort if lean beef Italian sauce topped with celeriac mash with garlic , mustard and parsley, sprinkle of nutmeg and baked
 
Lean beef, chopped onion, chopped peppers, made chopped herb mix out my herb garden and fresh garlic in my mini chopper, then added tsp balsamic vinegar, lemon juice, tsp of tomato puree, tsp lea and perrins, tinned tomatoes, 1 oxo cube, chilli and garlic salt.
 
simmer and reduce the stock down until it thickens
 
I had some ready chopped celeriac from Waistrose, microwaved it, then blitzed it with tsp colmans mustard powder, little dried garlic, fresh parsley and coriander and pinch of dried, it was a bit dry so add tb or so of skimmed milk
 
topp the meat and sprinkled with little nutmeg then baked approx 20 mins at 200

Baked Apple

Score around the Bramley apple
Cover and part bake
 
When part cooked cut in half, cover with marmalade I used 15 g and sprinkled on cinnamon
 
Cover with foil and bake until soft
 
Whisk up an egg white with little sweetener, little cream of tartare, when thick top the apple halves and sprinkle with 5 g of almonds
 
Pop in oven for a few more minutes until brown
 
serve with fat free fromage frais flavoured with half packet of options white choc powder
 

Blueberry, Black Grape, Almond Oat Crisp

Such a simple little pudding

 

Ingredients:

about 150 g blueberries

about 8 seedless black grapes

10 g oats

5 g almonds

almond, vanilla flavour drops about 4 drops each

1 TB Sukrin Gold

tsp cinnamon

half tsp fennel seeds

Instructions:

Pop fruit in dish and sprinkle with flavours

Blitz the oats, cinnamon, almonds, sweetener in processor

Top the fruit

Sprinkle with few fennel seeds

Bake 180 approx 20 mins

I served with fat free fromage frais flavoured with half packet options white choc powder

 

Carrot Savoury Egg White Bites

Ingredients:

grated carrot 1 medium or 3-4 small
1 egg white
approx 1/4 tsp of  each – garlic, cumin, pepper and salt, thyme and onion seeds
Instructions:
grate carrot
add all ingredients and whisk well
spray pan and mould with fry light or chosen oil, heat and then
add  the carrot batter, turn heat down
cook on a low heat slowly until set and turn over for another couple of minutes to brown
Could be eaten hot or cold, they hold their form well and you can adapt to make sweet or savoury using grated fruit and other flavours. I love to experiment and this is one I shall try and mix up the flavour combinations – just follow your own taste buds!

Apricot and Raspberry Crisp

Fruit crisp:
 
Tinned apricots drained add some fresh raspberries
 
Blitz into crumbs 1 Warburtons thin
Mix with it, 2 tsp cinnamon, 2 TB Sukrin Gold, 1 tsp oil, tsp of vanilla
 
Top fruit with the crumbs and bake approx 30 mins 180
 
Served with custard 10 g of birds custard powder made with skimmed milk, flavoured with sweetener and cinnamon
 
Sprinkle 5 g almonds over the custard which I did after serving  – really lovely and crispy topping, rather like cheesecake base crumbled, this would bake a great cheesecake base if you baked the crumbs first

Beef and Black Bean Chilli

Ingredients:

1 tin drained black beans

1 pack 250g lean mince beef

1 onion finely chopped

1 chopped green pepper

1  chopped red pepper

1 beef oxo cube

tsp cumin

2 tsp cocoa powder

2  chopped cloves garlic

1 tsp smoked paprika or more if preferred

2 tsp thyme

1 tsp marjoram

1 tin chopped tomatoes

1 TB cider vinegar

 

Directions:

Add onions, garlic and peppers into a pan sprayed with fry light or other oil chosen, cook on low heat until softened and add the spices, herbs, add the chopped tomatoes, cocoa powder

Add the drained black beans

In separate pan brown off the beef with some Lea and Perrins sauce, then add to the remaining ingredients and a few shakes of Tobasco sauce

Simmer on low for approx 30 mins – serve with rice or salad

 

Butterbean Mash

I just adore butterbean mash!

so simple and very adaptable with any flavour and meal or even to top a pie of choice.

My simple way of making it as below.

Ingredients:

1 tin drained butterbeans

1 chopped white onion or shallots

1 clove garlic chopped

1 large stick of celery

chopped fresh coriander

tsp mustard of choice I used wholegrain

1 veg oxo cube

approx 150 ml water to mix with oxo

 

Directions:

Chop onion, garlic, celery stick, into small pieces, then simmer in pan with little water, add the beans when soft

Add the oxo cube made with the water

Season as wished – I used chilli pepper

Reduce the water down and add the mustard, and fresh corriander

Mash well with fork or masher, add a little fresh chopped coriander to decorate

I served with lemon sole simply cooked in water with a fish spice grinder